Here’s a rich, cozy, and satisfying recipe for Creamy Orzo with Roasted Butternut Squash and Spinach. It’s like risotto’s easier cousin — just as creamy, but much faster and less fussy. Perfect as a vegetarian main or a hearty side.
🧀 Creamy Orzo with Roasted Butternut Squash and Spinach
🥣 Ingredients:
For the roasted squash:
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1 small butternut squash, peeled and cubed (~3 cups)
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1–2 tbsp olive oil
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Salt & black pepper, to taste
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Optional: ½ tsp smoked paprika or cinnamon for extra flavor
For the orzo:
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1 tbsp olive oil or butter
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1 small shallot or ½ onion, finely chopped
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2 cloves garlic, minced
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1 cup orzo pasta
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2 ½ cups vegetable broth (or chicken broth)
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2 cups fresh spinach, chopped
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½ cup Parmesan cheese, grated
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¼ cup heavy cream or half-and-half
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Salt & pepper, to taste
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Optional: pinch of red pepper flakes or nutmeg
🔪 Instructions:
1. Roast the Butternut Squash:
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Preheat oven to 400°F (200°C).
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Toss cubed squash with olive oil, salt, pepper, and optional spices.
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Spread on a baking sheet and roast for 25–30 minutes, flipping once, until golden and tender.
2. Make the Creamy Orzo:
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In a deep skillet or saucepan, heat olive oil/butter over medium heat.
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Sauté shallot for 2–3 minutes until soft, then add garlic and cook 30 seconds.
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Stir in orzo and toast for 1–2 minutes, stirring frequently.
3. Add Broth & Cook:
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Pour in the broth and bring to a gentle boil.
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Reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
4. Finish with Spinach & Cream:
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Stir in chopped spinach and cook 1–2 minutes until wilted.
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Add roasted squash, Parmesan, and cream. Stir to combine.
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Season with salt, pepper, and a pinch of red pepper flakes or nutmeg if desired.
5. Serve:
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Serve warm, topped with extra cheese or a drizzle of olive oil.
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Optional: garnish with fresh thyme, toasted pine nuts, or a squeeze of lemon.
📝 Tips & Variations:
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Vegan option: Use olive oil, plant-based broth, and non-dairy cream (like oat or cashew) + vegan Parmesan.
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Add protein: Stir in white beans, cooked chicken, or sausage.
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Make ahead: Roast squash in advance and reheat with the orzo when ready.
Let me know if you’d like this converted into a one-pan baked version or made with different veggies like mushrooms or kale!
